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Curbside Creamery opened this weekend for business in Oakland’s Temescal Alley, just in time for First Friday. The highly anticipated ice cream parlor becomes the latest mobile food success story to make the transition to brick and mortar: Owner Tori Wentworth got her start last year selling her vegan ice cream sandwiches from a freezer-equipped tricycle.

At the store she’ll be offering ice cream and ice cream sandwiches in both vegan (which she makes from hand-ground cashews) and traditional (which she makes from Staus Family dairy) options. Curbside will not feature a lot of exotic choices; rather it’ll focus on classic, family friendly flavors.

“I wanted to create a more nostalgic feel, something a little more old fashioned,” says Wentworth, who makes her ice cream out of a commercial kitchen in Uptown Oakland.

Flavors on the opening day menu included cinnamon, salted caramel, vanilla malt ball, and mint chip for dairy and Dutch chocolate, Earl Gray, and peanut butter fudge for vegan. Ice cream sandwiches include vanilla on gingersnap, chocolate-chocolate chip on peanut butter, and strawberry on vanilla shortbread (the last two are vegan). Eventually, once she can afford it, Wentworth also hopes to introduce soft serve (vegan and dairy).

The Curbside trike, meanwhile, has not been put into storage: it can still found on weekends at the Grand Lake and Temescal farmers markets.